Today, meat processors and food formulators are often confronted with choices of saving money by replacing using less expensive ground beef,pork or poultry and thereby sacrificing quality,flavor or texture. Our experience with assisting formulators is that you can have both cost savings and better quality by picking the proper ingredient! Historically, ground meat users for…
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Glutamic acid and glutamate are the chemical names for two very similar substances. You consume glutamate when you eat proteins, or eat foods that have monosodium glutamate (MSG) added to them. Glutamic acid is the formal name for one of the 20 amino acids, which are the building blocks of protein. Each amino acid has…
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Selecting the proper phosphate for your cooked meat or poultry product is key because meat phosphates are not all the same. Meat technologists and production management understand that getting your phosphate completely soluble in your brine tank before the addition of salt and any other ingredient is fundamental. And that the phosphate level in the…
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Thanks to the National Food Lab for hosting a large group of NCIFT New Professionals! We liked learning about the NFL’s business as a consulting and testing firm that works with food and beverage companies in the areas of food safety, quality, and product and process development. We were thrilled to tour and see the…
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